Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
2001-06-26
2004-01-13
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S601000, C426S618000, C426S620000, C426S656000, C426S658000
Reexamination Certificate
active
06676982
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention generally relates to the field of food composition, and more particularly relates to grain-based food bars of the type that are fortified with advantageous nutrients, and may be prepared without baking or cooking.
2. Description of the Prior Art
Proteins, fats and carbohydrates in the human body provide energy to maintain vital bodily functions. It is known that all three nutrients, after digestion, may be converted into glucose to be used to provide energy together with a feeling of satiety. A meal of protein and/or fat alone would however convert so slowly that there would be no notable rise in glucose level. A meal of pure carbohydrate would convert so quickly with a resultant sharp peak in blood glucose but lasting for only a short duration. Balancing fat, carbohydrate and protein in a meal therefore is necessary to even out and prolong the elevation in blood glucose to provide more sustained energy. It is also known that several vitamins and minerals, including vitamin B6, B12, and chromium, are necessary for the proper functioning of metabolic pathways that lead to sustained energy levels.
Non-cooked food bars have been known and available for some time. A non-cooked bar is substantially non-perishable, readily portable and rapidly consumed. In order to help meet nutritional needs, fortified non-cooked bars were introduced which provided a portion of the daily requirement of minerals and vitamins (Recommended Daily Allowances, RDA) as described by the USFD. These fortified bars also incorporated carbohydrates, proteins and fats in amounts determined by the use of the bars either as a complete meal, a meal supplement, or as a snack. Carbohydrates were often selected to yield an energy boost and various specialty components were included to meet a wide variety of special interests.
U.S. Pat. No. 4,055,669 teaches a breakfast food bar using crushed dry cereal. U.S. Pat. No. 4,451,488 teaches a granola food bar which combines the textural ingredients with a polyhydric alcohol binder. U.S. Pat. Nos. 4,543,262, 4,832,971 and 4,859,475 teach fortified food bars having high protein and low or no lactose wherein a confectioner's coating is distributed uniformly throughout the core. U.S. Pat. No. 4,871,557 teaches a granola food bar having high dietary fiber in the form of compressed flakes. U.S. Pat. No. 5,612,074 teaches a fortified food bar having dietary fiber and non-animal sourced protein. EP 0 178 074 teaches a multi-textured food product such as a granola bar having a thermoplastic binder matrix containing non-soluble food components dispersed throughout. WO 87/04602 teaches a low calorie fortified food bar having non-fibrous indigestible carbohydrate. The above references are incorporated herein by reference.
Many of the available non-cooked food bars however, lack taste and textural appeal for the consumer seeking taste satisfaction with good nutrition.
Candy bars, composed mainly of chocolate and other sweet additives, have often been used by consumers as sources of energy. These bars by definition are a tasty and appealing sweet treat. These products however, are often high in fat content especially saturated fats, e.g., a typical 50 gram candy bar contains about 13 grams of total fat, including about 6 grams of saturated fat. Further, the typical candy bar contains about 30 grams of simple sugars, the energy boost therefore being of the quick burst type which is followed by a drop in energy. These bars are not considered as providing adequate nutrition, having too low a protein content, typically less than 3%, and lacking any appreciable amounts of vitamins and minerals.
Consumers have often expressed an interest in balanced nutritional bars which can provide a more sustained energy, one which lasts between regular meals over periods of one to two hours, and which avoids the energy drop associated with the quick energy provided by candy bars. While consumers are concerned about health many are unwilling to sacrifice taste to achieve good health. There exists therefore a need in the art for a food bar which has the taste, texture, and appeal of a good tasting candy bar but which is more nutritious than a candy bar. There exists a need in the art for a food bar capable of supplying nutrients and sustained energy while providing a desirable good taste.
It is an object of the present invention to provide a nutritional food bar having a blend of proteins, carbohydrates, fats, vitamins and minerals, which can provide sustained energy to the consumer, and yet which has the attractive taste and chew texture associated with a candy bar.
SUMMARY OF THE INVENTION
The present invention is a nutritional food bar for providing sustained energy to the consumer, said bar having a core and a coating, wherein said bar comprises a mixture of vitamins, minerals, proteins, carbohydrates and fats, wherein said core is a non-baked grain-based core comprised of at least one extruded rice crisp and and at least one toasted puffed rice crisp and said coating is a confectioner's coating which is selected from chocolate and compound coatings.
DETAILED DESCRIPTION OF THE INVENTION
The term “nutrition” means the process by which humans obtain energy in the form of food for growth, maintenance and repair. The term “food” refers to any material containing nutrients such as carbohydrates, proteins, and fats which are required by humans in order to obtain energy and grow. A “non-baked food bar” is a food in bar form prepared by blending a mixture of ingredients usually with a binder, in a size for quick consumption. The ingredients are selected such that baking or cooking of the ingredients is not required. The term “sustained energy” is defined as a lack of hunger or a feeling of fullness (satiety) particularly for a time of up to two hours. The term “dietary fiber” means the indigenous components of plant materials in the diet which are resistant to digestion by enzymes produced by humans, i.e., the sum of all polysaccharides and lignin that are not digested by the secretions of the human digestive tract. The term “rice crisp” means a rice-based piece having a light crisp and crunchy texture. The term “carbohydrate” includes simple (mono and disaccharides) and complex (polysaccharides) carbohydrates. The term “compound coating” defines a confectioner's coating based upon a hardened vegetable oil (fat) wherein the principle ingredients are sugar and fat. A “chocolate coating” is a confectioner's coating based on cocoa butter.
The present invention provides for a non-cooked, ready to eat, grain-based food bar which contains proteins, vitamins, minerals, carbohydrates, both simple and complex (grains) including a blend of soluble and insoluble dietary fibers, and fats which is formulated to provide a sustained energy to the consumer. For example, the product is preferably formulated to give about 16-24 vitamins and minerals in particular the B6, B12 vitamins, fat at a level that is less than that found in a candy bar, particularly significantly less saturated fat, proteins at a level higher than that found in a candy bar and carbohydrates which are more complex than that found in a candy bar. The product is formulated to include low glycemic sources of carbohydrates which can improve glucose control to help sustain energy levels. The product in particular includes fructose which has been shown to diminish food intake and reduce gastric emptying. The bar also contains levels of fiber and protein which help lower the glycemic level, and fat at levels which help reduce gastric emptying and blunt any sharp rises in glucose levels.
The present invention also provides for a good tasting food bar, one having the appealing taste of a confectionery coated sweet and/or chocolate candy bar with a crisp, crunchy core, providing both smooth and crisp organoleptic impressions.
The protein content of the bar may come from one or more sources and, based on the weight of the total bar, should be about 5-25% by weight. Carbo
Cadbury Adams USA LLC
Pratt Helen
Watov & Kipnes P.C.
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